Preheat the oven to 175 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
Combine the pears, plums, sugar, cinnamon sticks, lemon juice and 1/3 cup water in a medium saucepan over medium-low heat. Cover and cook at a simmer, stirring occasionally, until the fruit is tender when pierced with a knife, about 15 minutes.
Remove the cinnamon sticks and transfer the fruit and juices to a blender. Blend on high speed until completely smooth. Carefully pour the puree onto the baking sheets; use a spatula to spread into even rectangles, leaving a 2-inch border on all sides.
Bake until dried completely, 5 to 6 hours. Let cool completely, 20 to 30 minutes.
Transfer each dried fruit sheet to a piece of wax paper cut to a slightly larger size. Use scissors to cut the fruit and wax paper into 4-inch-wide strips and roll into cylinders.
Recipe courtesy of Nancy Fuller